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Blueberry Lemon Loaf: The Ultimate Moist & Easy Quick Bread Recipe

This blueberry lemon loaf is a moist and flavorful quick bread that combines sweet blueberries with zesty lemon for a perfect treat. It's easy to make with simple ingredients and techniques that ensure a tender crumb and prevent blueberries from sinking during baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups fresh blueberries
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup plain yogurt or sour cream
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Toss 1 tablespoon of this flour mixture with the fresh blueberries to prevent them from sinking during baking.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
  4. Gradually add the flour mixture to the wet ingredients, alternating with the yogurt, beginning and ending with the flour mixture. Mix until just combined - do not overmix.
  5. Gently fold in the floured blueberries. Pour the batter into your prepared loaf pan and smooth the top.
  6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent with aluminum foil.
  7. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Coating blueberries in flour prevents them from sinking. Don't overmix the batter once flour is added. For extra moisture, add a lemon glaze with powdered sugar and fresh lemon juice. Frozen blueberries work well too - don't thaw them and toss with extra flour.